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Hoagie Breakfast Boats

20 Mins
Hoagie Rolls
Made With
Hoagie Rolls


4 Martin’s Hoagie Rolls

5 Large Eggs

3/4 Cup Half and Half

6 Slices Crispy Cooked Bacon, chopped

1 Cup Mushrooms, chopped

4 Green Onions, chopped

1 1/2 Cups White Cheddar, shredded

1/2 Teaspoon Black Pepper

1/2 Teaspoon Salt

Serves: 4


Step 1

Preheat oven to 350F. Line a baking sheet with foil and spray with cooking spray.

Step 2

Keeping the hoagie rolls whole (ignoring the slice), cut a slit along the top of each roll, being careful not to slice all the way through to the bottom or the edges. Hollow out each roll a bit by removing some of the bread from inside the slit you just cut, leaving about ½ inch of bread on the bottom. (Basically you should have a football-shaped cut-out in the top of each roll.)

Step 3

Whisk together the eggs, half and half, salt, and pepper in a mixing bowl until thoroughly combined. Add 1 cup cheese and the chopped green onions and stir to combine.

Step 4

In a medium skillet over medium-low heat on the stovetop, cook the eggs until almost a soft-scrambled consistency. They should still be slightly runny.

Step 5

While the eggs are cooking, bake the hoagie rolls in the oven for a few minutes to crisp up. This helps them hold up better to the eggs and ensure they will not get soggy.

Step 6

Remove rolls from oven and add 2 tablespoons of shredded cheese to the inside of each boat. Top with all but 2 tablespoons of crumbled bacon and the chopped mushrooms.

Step 7

Add the soft-scrambled egg mixture to each breakfast boat.

Step 8

Bake for 7-8 minutes. Then remove from oven and top with the remaining cheese and crumbled bacon.

Step 9

Bake for another 2-3 minutes or until the cheese is melted, the bun is golden, and the filling is fully set in the center.

Step 10

Allow to cool for about a few minutes before enjoying. Serve hoagies whole or cut into 2-inch segments.

Recipe adapted from: